Ingredients
SAUCE
6 garlic cloves
1/2 tsp salt
2 tsp paprika
1/2 tsp cumin
1/2 tsp cayenne
3/4 cup cilantro, chopped
3/4 cup parsley, chopped
1 juice of 1 lemon
3 tbsp mild red or white wine vinegar
3 tbsp virgin olive oil
1 salt to taste
VEGETABLES
1 1/2 lb fingerling or red potatoes
1 large red bell pepper, cut in 1 1/2-inch squares
1 large green bell pepper, cut in 1 1/2-inch squares
1 large yellow bellpepper, cut in 1 1/2-inch squares
20 celery pieces, about 2
1 salt to taste
1 lb red or yellow tomatoes, cut in eights
2 tbsp virgin olive oil
Directions
sauce: With a mortar and pestle or in a food processor, crush garlic
with salt, paprika, cumin and cayenne until it forms a fairly uniform
paste.Add herbs and bruise them with a few poundsings of the pestle.
Then stir in lemon juice, vinegar and olive oil.Season with salt to
taste.
Vegetables: If using fingerlings, slice them in half lengthwise.If
using round potatoes, slice into 1/2-inch thick rounds or quarter
rounds.
Put potatoes, bell peppers and celery in a bowl, season with salt
and toss with sauce. Transfer to a large, shallow baking dish;
intersperse tomatoes among potato mixture. Drizzle oil over the top,
cover with foil and bake for 35 minutes at 350 degrees. Remove foil
and bake 20 minutes more or until vegetables are tender. Serves 4 to
6.
Per serving: 285 cal; 4 g prot; 7 g fat; 52 g carb; 0 chol; 60 mg
sod; 6 g fiber; vegan
Vegetarian Times, Nov 93/MM by DEEANNE
Servings: 6 servings
Potato~ Pepper & Tomato Casserole W/Morocca Recipe brought to you by Recipe Ideas
Categories: Candy; Casserole; Main Dish; Tomato; Vegetable
The History of Recipes
It is possible to trace the history of `recipes` far back into the far past, in fact as far as the ancient Egyptians, and possibly even further than that. In practice though, generally, these old records were just simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are a few stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius created a number of documents showing how to cook the recipes prepared by wealthy Romans. He recounts how the roman meals were separated into appetizers, main course and dessert, a very modern way of dining. He also recounts how the cooks of Roman times used a wide range of aromatic flavours, including some that we all recognise for example thyme, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from middle-east cuisine, such as basil and rosemary. These new culinary innovations created a torrent in recipe publications, the majority of which are kept safe in private cookery archives. During the following few hundred years, the families of Europe strove to lay on the most exotic banquets, and because of this cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes common in their social group. By the time we get to the 1900s, cookbooks were starting to become popular mostly due to higher levels of literacy, people having more spare time and having more money to spend. Like it or not, the introduction of television brought us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Potato~ Pepper & Tomato Casserole W_Morocca recipe.
